Ingredients
- 1 box Betty Crocker™ SuperMoist™ red velvet cake mix or Devils Food Cake
- 2 teaspoons Betty Crocker™ red gel food color
- 3 eggs
- 1 cup water
- 1/2 cup canola oil
- 3/4 cup sweetened condensed milk
- 3/4 cup strawberry syrup
- 1 can Betty Crocker™ Rich & Creamy™ cream cheese frosting
- 1 (8 ounce) tub whipped topping
- 3/4 cup milk chocolate chips
- 1 1/2 tablespoons coconut oil
- 1 cup strawberries, hulled and halved
- 1/4 cup dark chocolate, chopped
- 1/3 cup candy-covered chocolate pieces (like M&M's® chocolate candy)
- 1 tablespoon red sprinkles
Instructions
1 _ Preheat oven to 350ºF.2 _ In a stand mixer, beat together cake mix, gel coloring, eggs, water and oil. Pour into a well-greased 9x11-inch baking pan. Bake until the center springs back when touched lightly, about 22-26 minutes. Cool cake completely.
3 _ Use a straw to poke holes about 1 inch apart all across the top of the cake. Drizzle cake with sweetened condensed milk and strawberry syrup, allowing sauces to seep into the holes. Refrigerate for 20-30 minutes.
4 _ In a stand mixer, whisk together cream cheese frosting and whipped topping until light and fluffy. Spread mixture on top of cake.
5 _ In a small bowl, melt chocolate chips and coconut oil together. Allow to sit until cool to the touch, then drizzle across the top of the cake. Press strawberries into the topping. Sprinkle with chocolate chunks, candy pieces and sprinkles. Refrigerate just until set.
6 _ Allow cake to sit at room temperature for 15-30 minutes before serving.
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